2 (4 oz.) pkgs. German chocolate
1/2 c. sugar
1/2 c. water
1 1/2 tsp. instant coffee
2 tsp. vanilla
1 (11 oz.) pkg. pie crust mix
2 c. whipping cream

Combine chocolate, sugar, water and coffee in a saucepan. Cook over low heat, stirring constantly, until mixture is smooth. Add vanilla. Cool to room temperature.

Blend 3/4 cup of the chocolate mixture into the pie crust mix. Divide pastry into 6 equal parts and press gently onto bottoms of inverted 8 inch cake pans to within 1/4 inch of the edge. (CAUTION: Pastry mixture can be difficult to coerce into even layers. Placing a sheet of wax paper over the pastry and rolling it with a rolling pin may help). Bake each layer 4-5 minutes at 425 degrees until done. Watch them carefully...they burn easily around the edges. Cool, then use a thin bladed spatula to loosen layers from pans. Lift off carefully and cool completely on wire racks.

Whip cream to soft peaks, and fold in the remaining chocolate mixture. Alternate pastry layers with cream on a serving plate, ending with whipped cream. Chill at least 8 hours to allow flavors to develop and pastry layers to soften.